By José Guilherme Prado Martin and Thamylles Thuany Mayrink Lima Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Federal…
By Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by…
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing…
Assessment of quality is an essential part of the food manufacturing process. Whether part of a Quality Assurance (QA) system,…